Indulge in the Best Black Forest Swiss Roll Recipe

A delicious Black Forest Swiss Roll featuring a light chocolate sponge, cherry-cream filling, and a chocolate drizzle, topped with fresh cherries.

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Preheat the oven to 350°F (175°C) and line a 10×15-inch (25×38 cm) jelly roll pan with parchment.
Beat the eggs and sugar on high for 5–6 minutes until pale and thick. Add vanilla.
Sift in flour, cocoa, baking powder, and salt. Gently fold until just combined. Add milk and melted butter, folding gently again.
Spread the batter evenly in the pan and bake for 10–12 minutes until it springs back when touched.
While the cake is hot, place a clean kitchen towel on the counter and dust it with powdered sugar. Flip the cake onto the towel and peel off the parchment. Roll the cake with the towel inside starting from the short end and let it cool completely rolled.
Beat heavy cream, vanilla, and powdered sugar until soft peaks form. Add cream cheese (if using) and beat to stiff peaks. Fold in halved cherries.
Carefully unroll the cooled cake and spread the cherry cream evenly, leaving a 1-inch border. Roll it back up tightly without the towel and wrap in plastic wrap. Refrigerate for at least 1 hour.
Mix hot cream with chocolate chips to create a smooth ganache and drizzle over the cold cake.
Decorate with piped whipped cream, whole cherries with stems, chocolate shavings, and a light dusting of powdered sugar.